Shelly's Recipe

ESPRESSO TRUFFLES

Category: Candy

1/2 cup milk
1/2 cup heavy cream
1 tbsp lite corn syrup
1/4 cup espresso beans, finely ground
14 oz. dark bittersweet chocolate
1 tbsp butter

Break chocolate into pieces in copper bowl. Put bowl over large saucepan filled with 2 inches of hot water. Stir occasionally and keep the water below a simmer so that no steam or water gets into the chocolate.

Bring milk & cream to a boil; stir in corn syrup. Add ground espresso and let infuse for 20 minutes. Strain mixture through cheesecloth and pour over the melted chocolate. Mix slowly and gently; the mixture should be glossy and smooth. Refrigerate for 1 hour.

Using a teaspoon, scoop enough ganache to make a small ball about 1 inch in diameter. Keeping hands flat, roll the ganache between your hands to form a ball. Roll ball in cocoa powder. Repeat. Makes about 40 truffles.

In an airtight container, these truffles will last about 2 weeks when refrigerated.

For best flavor, bring to room temp. before serving.

NOTE: If water, steam, or condensation contact melting chocolate, it will seize up and cannot be salvaged. Also, do not let your chocolate boil - boiling can sabotage both aroma and taste.